Name: Pistachio chocolate cake
Yield: 12 servings

Directions

Prep. time

55m

Moist Cocoa Sponge Cake
- 245 g pastry or all purpose flour
- 235 g buttermilk or whole milk
- 235 g filtered water
- 200 g white sugar
- 190 g brown or cane sugar
- 150 g sunflower or neutral oil
- 120 g eggs (2)
- 65 g cocoa powder
- 20 g baking soda
- 5 g lemon juice
- Start by heating the water and cocoa over medium heat until it begins to boil and the cocoa dissolves completely, stirring with a whisk. Then, turn off the heat and set aside.
- In a bowl, sift the flour, sugars, and baking soda, and mix.
- Next, mix the buttermilk or milk with lemon juice and eggs, and whisk until the mixture is smooth.
- Add the previous mixture along with the oil to the dry ingredients and whisk until well combined.
- Finally, add the warm cocoa and water mixture, and whisk well until you get a completely smooth and lump-free mixture.
- Now, divide the batter into three equal moulds of 20 cm diameter lined with baking paper, with the sides greased and dusted with cocoa.
- Bake for 22 minutes at 175º C.
- Allow to cool at room temperature, carefully unmould each sponge disc, remove the baking paper from the bases, and wrap them individually in cling film. Set aside until ready to use.
Pistachio Cream
- 510 g whole milk
- 500 g mascarpone
- 200 g 100% pistachio paste
- 160 g vanilla or white sugar
- 120 g egg yolks (6)
- 70 g cornflour
- 6 g gelatine
- Start by soaking the gelatine in cold water for about 10 minutes.
- Meanwhile, heat the milk in a saucepan until it begins to boil.
- In a separate bowl, mix the egg yolks, sugar, cornflour, and a little of the milk with a whisk until you get a smooth and lump-free mixture.
- When the milk is about to boil, pour it over the egg yolk mixture in a thin stream, whisking everything together.
- Return to the saucepan and cook over medium heat until the cream thickens, stirring constantly with the whisk.
- Turn off the heat, add the gelatine and mascarpone, and mix well.
- Now, transfer the cream to a container, add the pistachio paste, and blend with a hand mixer until smooth, silky, and shiny.
- Cover with cling film in contact with the cream, let it cool to room temperature, and refrigerate for a minimum of 4 hours.
Chocolate Glaze
- 250 g dark chocolate 70%
- 165 g butter
- When ready to assemble, melt the chocolate in a bain-marie.
- Then, add the butter cut into cubes and let it melt with the chocolate.
- Mix well with a rubber spatula and turn off the heat.
- Set aside.
Assembly
- 30 g pistachios
- 30 g 45% pistachio paste
- 10 g sunflower or neutral oil
- Chocolate pearls
- Start by removing the cling film from your sponge cakes and placing one of them on a plate.
- Next, take the pistachio cream out of the fridge, whisk it lightly to give it a creamy texture, and transfer it to a piping bag with a plain 3 cm nozzle.
- Pipe a generous layer onto the plated sponge cake and place a second sponge disc on top.
- Pipe another layer of pistachio cream and place the third and final sponge disc on top, with the smoothest side facing upwards.
- Freeze the cake for at least 6 hours until it is completely frozen.
- Afterwards, remove the cake from the freezer and place it on a wire rack.
- Heat the chocolate glaze to 38º C, cover the cake with it, and remove the excess with a spatula.
- Allow the chocolate coating to set and transfer the remaining glaze to a piping bag without a nozzle.
- In a cup, mix the 45% pistachio paste and oil, and heat it slightly in the microwave to give it a smoother texture. Transfer to a piping bag without a nozzle.
- Now, pipe some pistachio cream buttons around the edge of the top of the cake and decorate the sides with the chocolate glaze and pistachio cream in teardrop shapes.
- Finally, decorate the outside of the cake with chopped pistachios and chocolate pearls, and pipe a generous amount of chocolate glaze in the centre. Allow to defrost completely.
- Store in the fridge until ready to eat, and let it sit at room temperature for about 20 minutes before serving.

Moist Cocoa Sponge Cake

245 g pastry or all purpose flour
235 g buttermilk or whole milk
235 g filtered water
200 g white sugar
190 g brown or cane sugar
150 g sunflower or neutral oil
120 g eggs (2)
65 g cocoa powder
20 g baking soda
5 g lemon juice

Pistachio Cream

510 g whole milk
500 g mascarpone
200 g 100% pistachio paste
160 g vanilla or white sugar
120 g egg yolks (6)
70 g cornflour
6 g gelatine

Chocolate Glaze

250 g dark chocolate 70%
165 g butter

Assembly

30 g pistachios
30 g 45% pistachio paste
10 g sunflower or neutral oil
Chocolate pearls

Pistachio chocolate cake

Moist cocoa sponge cake

Pistachio cream

Chocolate glaze

Assembly

Moist Cocoa Sponge Cake

245 g pastry or all purpose flour
235 g buttermilk or whole milk
235 g filtered water
200 g white sugar
190 g brown or cane sugar
150 g sunflower or neutral oil
120 g eggs (2)
65 g cocoa powder
20 g baking soda
5 g lemon juice

Pistachio Cream

510 g whole milk
500 g mascarpone
200 g 100% pistachio paste
160 g vanilla or white sugar
120 g egg yolks (6)
70 g cornflour
6 g gelatine

Chocolate Glaze

250 g dark chocolate 70%
165 g butter

Assembly

30 g pistachios
30 g 45% pistachio paste
10 g sunflower or neutral oil
Chocolate pearls

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Chocolate glaze

Assembly

Moist Cocoa Sponge Cake 245 g pastry or all purpose flour 235 g buttermilk or whole milk 235 g filtered water 200 g white sugar 190 g brown or cane sugar 150 g sunflower or neutral oil 120 g eggs (2) 65 g cocoa powder 20 g baking soda 5 g lemon juice

Pistachio Cream 510 g whole milk 500 g mascarpone 200 g 100% pistachio paste 160 g vanilla or white sugar 120 g egg yolks (6) 70 g cornflour 6 g gelatine

Chocolate Glaze 250 g dark chocolate 70% 165 g butter

Assembly 30 g pistachios 30 g 45% pistachio paste 10 g sunflower or neutral oil Chocolate pearls

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Moist Cocoa Sponge Cake

245 g pastry or all purpose flour
235 g buttermilk or whole milk
235 g filtered water
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190 g brown or cane sugar
150 g sunflower or neutral oil
120 g eggs (2)
65 g cocoa powder
20 g baking soda
5 g lemon juice

Pistachio Cream

510 g whole milk
500 g mascarpone
200 g 100% pistachio paste
160 g vanilla or white sugar
120 g egg yolks (6)
70 g cornflour
6 g gelatine

Chocolate Glaze

250 g dark chocolate 70%
165 g butter

Assembly

30 g pistachios
30 g 45% pistachio paste
10 g sunflower or neutral oil
Chocolate pearls